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Postharvest handling : a systems approach /
This book takes a global perspective in offering a system of measuring, monitoring, and managing produce processing to improve food quality, minimize food waste, reduce risks and uncertainties, and maximize time and resources. The book provides an overview of the postharvest system and its role in t...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; Boston :
Elsevier Ltd.,
[2014]
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| Edición: | [Third edition]. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Postharvest Handling: A Systems Approach; Copyright Page; Dedication; Contents; Preface; List of Contributors; 1 Postharvest Systems
- New Contexts, New Imperatives; I The world has changed; II Perspectives in a postharvest system; III Concepts in postharvest systems; IV New goals for postharvest systems; Bibliography; 2 Challenges in Handling Fresh Fruits and Vegetables; I Introduction; II Handling of fruits and vegetables from farm to consumer; A Production phase operations; B Harvest; C Packing; D Transportation; E Storage; F Retail distribution
- III Toward a more integrated approach to handlingIV Challenges amenable to systems solutions; A Stress physiology; B Quality management; C Marketing; D Food safety; E Constrained handling systems; F Working at the interfaces of the postharvest system; Bibliography; 3 Consumer Eating Habits and Perceptions of Fresh Produce Quality; I Introduction; II Current fresh produce eating habits; A Global availability and consumption; B Consumption trends in North America; III How do consumers define quality?; IV Consumer perceptions of fresh produce quality
- A Intrinsic quality cues
- the influence of appearanceB Experiential quality attributes
- taste, texture and perceptions of freshness; C Credence quality attributes; V Personal and situational variables that influence fresh produce eating habits; A Accessibility, price and income; B Age and gender; Factors affecting childhood consumption; Factors affecting adult consumption; VI Concluding comments; Bibliography; 4 Testing and Measuring Consumer Acceptance; I Introduction; II Experience and credence attributes; III Acceptance; IV Qualitative tests; V Quantitative tests; VI Testing preference
- VII Testing acceptanceVIII Scales; IX Extracting information; X Test sites; XI Consumer segments; XII The necessity for acceptance testing; Bibliography; 5 Nutritional Quality of Fruits and Vegetables; I Introduction; II Nutrient components; A Water; B Proteins and nitrogen compounds; C Lipids and fatty acids; D Organic acids; E Digestible carbohydrates; F Dietary fiber; Definition and composition; Cellulose; Cross-linking glycans (CLG); Pectins; Lignin; Resistant starch; Non-digestible oligosaccharides (NDOs); Benefits of fiber intake; Sources of fiber; G Vitamins; Pro-vitamin A
- Vitamin B complexVitamin C; Vitamin E; Vitamins D and K; H Minerals; Potassium (K); Calcium (Ca); Magnesium (Mg); Phosphorus (P); Nitrogen (N); Sulfur (S); Manganese (Mn); Copper (Cu); Iron (Fe); Zinc (Zn); Sodium (Na); Factors influencing mineral content of fruits and vegetables; Species and cultivar; Preharvest factors; Postharvest practices; Incidence of minerals on fruit and vegetable quality and consumer acceptance; Effect of minerals on color; Effect of minerals on flavor; Effect of minerals on firmness; Effect of minerals on rots, physiological disorders and nutritional value